FIG. 2.

Changes in the fermentation of glucose by L. lactis subsp. cremoris NCDO 712 growing in chemostat cultures at dilution rates of 0.7 h⁻¹ (□), 0.5 h⁻¹ (◊), 0.33 h⁻¹ (○), and 0.17 h⁻¹ (▵) and at pH_o values of 5.5 to 7.0. The corresponding pH_i values are shown. (A) Amount of lactic acid produced, expressed as a percentage of the total amount of fermentation end products. (B) Overall q_H⁺ (in millimoles per gram of protein per hour) for each culture. The standard deviations are indicated by error bars; in some cases the standard deviation was less than 3.8% and the error bar is smaller than the symbol.